Grilled Beef Tenderloin with Fresh Herbs

Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

More

Ingredients

1 center-cut beef tenderloin (3 to 4 lbs.)

2 tablespoons Dijon mustard

12 large fresh basil leaves

12 fresh sage leaves

1 tablespoon fresh thyme leaves

6 to 9 garlic cloves, minced

About 2 tsp. sea salt, divided

About 1/2 tsp. pepper, divided

2 tablespoons olive oil

Sage, basil, or thyme sprigs

Nutritional Information

Calories 408

Caloriesfromfat 58%

Protein 38g

Fat 26g

Satfat 9.9g

Carbohydrate 2.1g

Fiber 0.2g

Sodium 728mg

Cholesterol 129mg

Calories 408

Caloriesfromfat 58%

Protein 38g

Fat 26g

Satfat 9.9g

Carbohydrate 2.1g

Fiber 0.2g

Sodium 728mg

Cholesterol 129mg

How to Make It

Step 1

Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.

Step 2

Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

Step 3

Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.

Step 4

Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

Step 5

Chef's Notes

Note: Nutritional analysis is per serving.

The Sunset Cookbook (Oxmoor House) 2010

You May Like

Ratings & Reviews

Drip Pan goes where?

Confused, Step 3 says "using a drip pan filled halfway with warm water" but doesn't say what to do with it. Where do you put it? On the grill next to the meat? Do you put the meat in it? Does it go under the grill grate under the meat? Please advise.